Probably Due To Network Congestion

Making Belgian Candy Sugar

Posted on: July 22, 2010

I used the guide from here … andy.shtml I’ll have a go with some more white sugar and try and get a really deep red.
500g of White sugar simmered at 127-135c with enough water to make a thick syrup and a good healthy pinch of citric acid for about 20 mins to gain some colour.
This is half n half white sugar & muscovardo… we’ve just been eating it like toffee 😉
I used a silicone baking sheet draped over a couple of pie tins, much better than grease-proof paper
I shall have another go with just White sugar another day and see how dark I can make it, maybe add it to a Stout or a dark Belgian Ale 🙂

1 Response to "Making Belgian Candy Sugar"

Nice work. Let us know how it turns out in the brew.

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